This Pumpkin Spice Bread is moist and full of spices! It is perfect for breakfast or an afternoon snack! Think of the Starbucks Pumpkin Spice bread but better!Jump to Recipe
I say given the dumpster-fire of a year we have had so far, we are owed one heck of a Fall! And that includes ALL THE PUMPKIN SPICE!
I am kicking of the PSL season with this pumpkin spice bread and I think you should too. It is easy, fast and delightfully spiced. It almost tastes like all the flavor of pumpkin pie was magically inserted into a quick bread.
As soon as the temperature dips you can find my-basic-ass-self pulling down a can of pumpkin puree and waiting for the first loaf of this bread to come out of the oven. The smells of this bread are what candles wish they could emulate. It took an incredible amount of patience for me to wait for the bread to cool before slicing for the video. True sacrifice.
Here’s to hoping that pumpkin bread is the new banana bread!
This recipe makes 2 loaves, which uses an entire can of pumpkin. I like to think that my neighbors and coworkers appreciate these pumpkin spice gifts, but you could also stash one in the freezer for later! No shame in preparedness.
Pumpkin Spice Bread
- 226 g Light brown sugar 1 cup packed
- 460 g Sugar 2 cups
- 200 g Vegetable Oil 1 cup
- 4 ea Eggs
- 16 oz Pumpkin puree 1 can
- 375 g All purpose flour 3 cups
- 10 g baking soda 2 teaspoons
- 7 g baking powder 1 teaspoon
- 6 g Kosher Salt 1 ½ teaspoons
- 1 T Cinnamon
- 1 ½ t Ginger
- ½ t Mace
- ½ t Cloves
- ½ t Allspice
- 100 g Water ½ cup
- Sugar for coating pans
- Preheat oven to 350°F. Spray two 9” x 5” loaf pans and coat with granulated sugar.
- Combine flour, spices, baking powder, baking soda and salt. Whisk to incorporate, set aside.
- Whisk together light brown sugar, sugar, oil, and eggs. Whisk in puree.
- Whisk dry ingredients and water into sugar mixture.
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #cheflindseyfarr